Serves: 8
Ingredients:
Kosher salt and ground black pepper
Three 1-inch slices good-quality stale white bread
Milk, for soaking bread
2 eggs - beaten
½ cup grated Parmigiano-Reggiano
½ cup fresh flat-leaf parsley leaves, chopped
¼ cup grated onion
3 to 4 cloves garlic, grated or finely chopped
Olive oil cooking spray
1 cup ketchup
2 tablespoons store-bought balsamic syrup
1 tablespoon Worcestershire sauce
Italian-American crusty white bread, for serving
Toppings:
Lettuce, tomato, red onion, thinly sliced fresh mozzarella and torn fresh basil leaves
Directions:
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Place the meat in a mixing bowl and sprinkle with salt and pepper. Trim the crusts off the bread and place in a small bowl, cover with milk and soak
to soften. Squeeze the milk from the bread and crumble as you add it to the meat. Then add the eggs, cheese, parsley, grated onion and garlic,
and mix to combine. Form into a loaf about 4 inches high and put on the baking sheet. Spray with olive oil.
Mix the ketchup with the balsamic drizzle and Worcestershire. Season with pepper. Spread about 1/3 cup of the ketchup mixture over the top of the meatloaf.
Bake until cooked through, about 1 hour.
Serve the meatloaf hot or cold on thick-sliced Italian white bread with the remaining ketchup mixture and the lettuce, tomato, onions, mozzarella and
basil.
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